Five Minute Blueberry Pie Recipes

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FIVE-MINUTE BLUEBERRY PIE



Five-Minute Blueberry Pie image

If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. "Since it's a breeze to whip up, I make it often, especially in summer," she says.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
4 cups fresh or frozen blueberries, thawed
1 graham cracker crust (9 inches)
Whipped cream, optional

Steps:

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

BLUEBERRY PIE



Blueberry Pie image

Provided by Duff Goldman

Categories     dessert

Time 3h50m

Yield one 9-inch pie

Number Of Ingredients 18

4 pints (8 cups) fresh blueberries
1/4 cup sugar, plus a heavy pinch
1/4 cup water
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon kosher salt
2 tablespoons cold unsalted butter, diced
Zest of 1 lemon
1 double 9-inch Pie Crust, recipe follows (2 discs)
Beans or pie weights, for blind baking
1 egg, lightly beaten
4 1/2 cups all-purpose flour
2 big pinches sugar
2 pinches salt
2 sticks (1 cup) cold unsalted butter, cubed
1 cup very cold water
2 tablespoons vinegar

Steps:

  • Combine 3 pints of the blueberries, 1/4 cup sugar, and the water, cornstarch, cinnamon, vanilla and salt in a saucepan. Bring to a simmer and cook until the mixture is gooey and thick, 30 to 45 minutes. Remove from the heat and stir in the remaining 1 pint blueberries and the butter and lemon zest. Let cool.
  • In the meantime, roll out 1 disc of pie dough and place it in a 9-inch pie dish, tucking and crimping the edges. Freeze for 15 minutes.
  • Preheat the oven to 350 degrees F.
  • Place a piece of parchment paper inside the frozen pie shell and fill with beans or pie weights. Bake for 20 minutes, then remove the beans and parchment and continue baking for another 10 minutes. Let cool for 5 minutes.
  • Add the filling and bake until a skin forms on top of the filling. Remove from the oven and set aside.
  • Whisk together the egg, a heavy pinch of sugar and a splash of water in a small bowl. Roll out the second disc of pie dough and use cutters to make cut-out leaves or rosettes and vines. Brush the tops of the cut-outs with egg wash.
  • Top the pie with the cut-outs. Bake until the decorative pie topping is golden brown, 5 minutes.
  • Lower the oven temperature to 300 degrees F and continue baking for another 30 minutes. Let cool.
  • Add the flour, sugar and salt to the bowl of a food processor; pulse to combine. Add the butter and pulse until mealy. Put the mixture in a large mixing bowl.
  • Combine the water and vinegar in a small bowl. Gradually drizzle the liquid into the flour mixture and gently bring the dough together until it is homogenous--be careful not overmix. Divide the dough into two balls, press into discs and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes.

STAR-STUDDED BLUEBERRY PIE



Star-Studded Blueberry Pie image

Family and friends say this patriotic pie is better than a local favorite from one of our best neighborhood restaurants. Sometimes, I switch things up and use gooseberries for half of the blueberries. -Nancy Barker, Silverton, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 7

Pastry for double-crust pie (9 inches)
4 cups fresh or frozen blueberries
1 cup sugar
1/4 cup quick-cooking tapioca
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons butter

Steps:

  • On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated., Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes., Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack., Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.

Nutrition Facts : Calories 424 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 304mg sodium, Carbohydrate 67g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY PIE



Blueberry Pie image

This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.

Provided by ASHESP

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
  • Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  • Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g

BLUEBERRY PIE



Blueberry Pie image

I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.

Provided by Bev I Am

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

5 cups fresh blueberries
1 tablespoon lemon juice
1 (15 ounce) package refrigerated pie crusts
1 cup sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter or 2 tablespoons margarine
1 large egg, lightly beaten
1 teaspoon sugar

Steps:

  • SPRINKLE berries with lemon juice; set aside.
  • FIT half of pastry in a 9-inch pieplate according to package directions.
  • COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  • Pour into pastry shell, and dot with butter.
  • UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  • Place pastry over filling; seal and crimp edges.
  • Cut slits in top of crust to allow steam to escape.
  • Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
  • Cover edges with aluminum foil to prevent overbrowning, if necessary.
  • Serve with vanilla ice cream, if desired.

FRESH BLUEBERRY PIE I



Fresh Blueberry Pie I image

Mom made this pie when blueberries were in season.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blueberries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 tablespoon quick-cooking tapioca
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon grated lemon zest
1 ½ tablespoons lemon juice
½ tablespoon butter

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Prepare pastry for two crust pies. Pick over and wash blueberries.
  • Combine sugar, flour, tapioca, spices, and salt; stir into blueberries. Add lemon juice and rind, and let stand for 10 to 15 minutes. Mix well, and turn into pastry lined 9 inch pie plate. Dot with small pieces of butter or margarine. Cover with top crust.
  • Place pie on lowest rack in preheated oven. Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes longer. Serve warm or cold.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 1.9 mg, Fat 8.5 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 195.6 mg, Sugar 24 g

FIVE-MINUTE BLUEBERRY PIE



Five-Minute Blueberry Pie image

If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. 'Since it's a breeze to whip up, I make it often, especially in summer,' she says.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 6

½ cup sugar
2 tablespoons cornstarch
¾ cup water
4 cups fresh or frozen blueberries, thawed
1 (9 inch) graham cracker crust
½ cup Whipped cream

Steps:

  • In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

Nutrition Facts : Calories 395 calories, Carbohydrate 59.6 g, Cholesterol 27.2 mg, Fat 17.6 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 237.1 mg, Sugar 41.6 g

FIVE-MINUTE BLUEBERRY PIE



Five-Minute Blueberry Pie image

If you like the taste of fresh blueberries, you'll love this pie, declares Milda Anderson, Osceola, Wisconsin. 'Since it's a breeze to whip up, I make it often, especially in summer,' she says.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 6

½ cup sugar
2 tablespoons cornstarch
¾ cup water
4 cups fresh or frozen blueberries, thawed
1 (9 inch) graham cracker crust
½ cup Whipped cream

Steps:

  • In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.

Nutrition Facts : Calories 395 calories, Carbohydrate 59.6 g, Cholesterol 27.2 mg, Fat 17.6 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 237.1 mg, Sugar 41.6 g

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